Ingredients

  • 400 g (14 oz) pasta shells or your favorite pasta
  • 1 tbsp olive oil
  • 500 g (1 lb) ground beef
  • 1 small onion, finely chopped
  • 1 green bell pepper, diced (optional)
  • 2 cloves garlic, minced
  • 1 can (400 g / 14 oz) diced tomatoes
  • 1 cup (240 ml) tomato sauce
  • 1 tsp Italian seasoning (or dried oregano + basil)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 cup (120 g) shredded mozzarella (for mixing)
  • ½–1 cup (60–120 g) shredded mozzarella or cheddar for topping
  • ½ cup grated Parmesan (optional)
  • Fresh parsley or basil, chopped (for garnish, optional)

Instructions

  1. Preheat & cook pasta: Preheat oven to 190°C (375°F). Cook pasta shells in salted boiling water until just al dente according to package directions (they’ll finish in the oven). Drain and set aside.
  2. Cook the beef: In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper; sauté 3–4 minutes until softened. Add garlic and cook 30 seconds. Add ground beef and cook until browned, breaking up lumps. Drain any excess fat if necessary.
  3. Make the sauce: Stir in diced tomatoes, tomato sauce, Italian seasoning, salt and pepper. Simmer 5–8 minutes to let flavors meld and sauce thicken slightly. Taste and adjust seasoning.
  4. Combine with pasta & cheese: In a large mixing bowl (or directly in the baking dish), combine cooked pasta, the beef-tomato sauce, 1 cup mozzarella and half the Parmesan (if using). Mix gently to coat everything evenly.
  5. Assemble: Transfer mixture to a greased 9×13-inch (23×33 cm) baking dish. Sprinkle remaining mozzarella/cheddar and Parmesan evenly over the top.
  6. Bake: Cover loosely with foil and bake 15 minutes. Remove foil and bake another 8–12 minutes until cheese is melted and golden at the edges. For a browned top, broil 1–2 minutes — watch carefully so it doesn’t burn.
  7. Rest & serve: Let the casserole rest 5 minutes. Garnish with chopped parsley or basil and serve warm.

Variations & Tips

  • Vegetable boost: Add mushrooms, spinach, zucchini or carrots when sautéing the onion.
  • Swap protein: Use ground turkey or chicken for a lighter version.
  • Make-ahead: Assemble in the dish, cover and refrigerate up to 24 hours. Bake straight from the fridge — add ~10–15 minutes to baking time and check for hot center.
  • Extra saucy: If you like it saucier, add ½ cup extra tomato sauce or a splash of beef broth to the mixture before baking.
  • Leftovers: Store in an airtight container in the fridge up to 3 days. Reheat in the oven at 175°C (350°F) until warmed through.

Nutrition (estimate)

Per serving (1 of 6): ~500–650 kcal depending on cheese and portion sizes. Good source of protein and carbohydrates.